Readily-dispersible lipidic hop extract for imparting hoppy aroma and flavor to beer

ABSTRACT

A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with the excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation. A beer incorporating the dispersible lipidic hop extract has a stronger hop aroma and flavor than beer incorporating the usual hop extract.

The present application is a continuation of our prior-filed applicationSer. No. 08/305,134, filed Sep. 13, 1994, now U.S. Pat. No. 5,750,179,issued May 12, 1998.

FIELD OF THE INVENTION

Readily-dispersible FFA-containing lipidic hop extracts for improvinghoppy aroma and flavor in beer; their preparation using an excess ofalkali.

BACKGROUND OF THE INVENTION AND PRIOR ART

In order that brewers might have more control of the consistency anduniformity of their product, many have gone to the use of hop extractsto maximize control over the extremely variable aroma and tastecharacteristics of raw hops. Hop extracts have been used to flavor maltbeverages for some years and offer a level of consistency and economynot attainable with raw hops. To prepare such extracts, the raw hops orhop pellets are commonly extracted with an organic solvent such ashexane or ethanol. Subcritical or supercritical carbon dioxide issometimes used as the extraction solvent. Alpha and beta hop acids,present in the raw extract, are then preferably removed for furtherprocessing to manufacture bittering agents for beer, as in Todd U.S.Pat. No. 4,002,683, Guzinski et al. U.S. Pat. No. 5,200,227, and Steginket al. U.S. Pat. No. 5,296,637. The remaining lipidic organic alpha andbeta acid-free hop extract (i.e., the non-acidic resin) contains waxes,tannins, vegetable oils, and the hop essential oils, and is virtuallyinsoluble in water. It can be added at kettle boil as in Todd U.S. Pat.No. 5,073,396. Hop oils are essential to beer if it is to have adesirable hoppy aroma and flavor.

Hop extracts used for bittering beer post-fermentation typically have aninadequate aroma component to impart a hoppy aroma or flavor to beer.Hop oils and lipidic flavor and aroma components in the hop extract,remaining after the removal of alpha and beta acids, are difficult toreincorporate back into the beer due to their lipidity and virtualinsolubility in water. If the lipidic oils are added directly to thekettle boil, they normally float out and are usually lost to evaporationor become lost with trub removal. The utilization of the hop oils isalso very low with hop cones, hop pellets, and hop extracts when theyare added to the boiling wort, since few if any of the lipidic hop aromaand flavor components are dispersed through the wort.

Efforts to overcome the problem of reintroducing the hop oils into thewort have been made in recent years by preparing emulsions of these oilsusing emulsifiers such as polysorbate 80, or by dispersing them on fumedsilica (Todd et al. U.S. Pat. No. 4,647,464). Each of these procedureshas its shortcomings. Although polysorbate does effectively disperse thehop oil throughout the wort during the kettle boil, these emulsionsintroduce polysorbate, which can become rancid and add undesirable,objectionable flavors to the beer. Brewers are also concerned that theirbeer does not contain materials which must be labelled as additives. Onthe other hand, the fermentation process, which modifies hop oils, isconsidered to develop desirable hop aroma and flavor by the action ofyeast on the oils.

To produce a light-stable beer, which does not form a mercaptan aromaupon exposure to light, a reduced hop isoalpha acid which does notcontain unreduced isoalpha acids may be used. (Stegink et al., U.S. Pat.No. 5,296,637; Worden, U.S. Pat. No. 3,923,897; Hay, U.S. Pat. No.5,013,571). These reduced acids 30 are made by separating the alpha andbeta acids from the whole hop extracts and reducing these acids tolight-stable forms (i.e., di, tetra, and hexahydroisohumulones). Theremaining hop extract, free of alpha and beta acids, can be used in thekettle to impart a hop aroma and flavor. However, Goldstein (U.S. Pat.No. 4,759,941, U.S. Pat. No. 4,324,810) has disclosed thatnon-isohumulone, light-unstable products exist in hop extracts, andthese may still be present in the extract from which the hop acids havebeen removed. Goldstein discloses a method for their removal if theycarry through into the reduced iso-alpha acids. He discards thenon-acidic resin portion of his extract, thereby losing the benefit ofthe hop oils contained therein. A critical and unpredictable result ofthe current invention is that none of Goldstein's unstable substancesare present in the lipidic alkali-treated extract of the invention, thusmaking it suitable for the production of light-stable beers. BecauseGoldstein's light-unstable extract has been reduced with borohydride, itis even more unexpected that the alkali-solubilized lipidic hop extractproducts of the present invention should be light stable. The presentinvention therefore provides a method and composition for greatlyincreasing the effectiveness of a hop extract, which is used only forimparting hop aroma and flavor, and which is compatible with all formsof hop extracts used for bittering and with all methods of hop addition.

Accordingly, a composition and method for imparting hop aroma and flavorto beer, by which an improved and readily-dispersible lipidic hopextract can be reproducibly and economically provided and added to thewort without introducing non-hop constituents or resulting inobjectionable flavors or light sensitivity, will be of great advantageto the art of brewing. It is an object of this invention to provide sucha readily-dispersible hop extract and advantage.

OBJECTS OF THE INVENTION

The present invention has as an object the improvement of theutilization and dispersion of hop flavor and aroma in beer by additionbefore fermentation of a lipidic hop extract having improved waterdispersibility. Another object is the provision of a readily-dispersiblelipidic hop extract, made by treatment of a hop extract with excessalkali and optional application of heat, which consists essentially ofhop oils and aroma compounds in a matrix or environment derived entirelyfrom hops, said matrix or environment containing at least 10% by weight,preferably at least 15% by weight, and most preferably 30% to 60% byweight, of free fatty acid (FFA) substances (as defined and identifiedby A.O.C.S. Method 5A-40) which are derived from the excess alkalitreatment of the starting hop extract.

This particular assay is based upon titration to about pH=9 usingphenolphthalein as the indicator. The hop extracts are taken into hexaneby addition of acid and desolventized to prepare the extracts for assay.It should be noted that the phrase “lipidic substance”, as used herein,does not include hop bitter acids, such as dihydro-isoalpha acids orbeta acids, which may be present in the extract at the beginning of thetreatment and which are not affected by the process, or hop acids addedfollowing the treatment process. These hop bitter acid substances arelikewise not included in the definition of “lipidic phase” and must beremoved from the extract prior to determination of the Free Fatty AcidValue.

The readily-dispersible lipidic hop extract is preferably produced froma hop extract which is essentially free of hop alpha and beta acids,although this is not critical to all aspects of the invention, but whichis essential when a light-stable beer is desired. Heating is thepreferred method of accelerating the treatment, whereas high-shearmixing and cosolvent addition may also be employed but are lesspreferred.

Unexpectedly, the method of preparation of the solubilized hop extractdoes not damage the quality of the hop flavor and aroma thereof, nor dothe free fatty acids (which are liberated in the process, nor do otherresulting hydrolysis products create off flavors in the beer orinterfere with normal fermentation by yeast. The dispersibility of thelipidic hop extract is improved to such a large extent, over that of thehop extracts presently employed in the brewing industry, that it is evenpossible to blend in additional hop oil or usual hop extract to furtherenhance its flavoring potential.

Still other objects of the present invention will become apparent asthis disclosure proceeds, and additional objects of the invention willbe apparent to one skilled in the art.

SUMMARY OF THE INVENTION

What we claim and believe to be our invention, then, inter alia,comprises the following, alone or in combination:

A water-dispersible lipidic hop extract composition comprising at least10% by weight of free fatty acid substances derived from hops, asdetermined by A.O.C.S. Method 5A-40, which is water-dispersible andcharacterized by increased solubility, availability of the hop aroma andflavor components when said composition is combined with water or withwort, such a

composition essentially free of alpha acids and isoalpha acids, such a

composition essentially free of beta acids, such a

composition comprising hop essential oil as well as free fatty acidsubstances derived from hops, such a

composition comprising free fatty acid substances derived from hops inan amount of at least about 15% by weight of the composition, such a

composition wherein the free fatty acid substances are present in anamount of at least about 30% by weight of the composition, such a

composition wherein the free fatty acid substances are present in anamount between about 30% and 60% by weight of the composition, such a

composition containing added isoalpha acids and/or reduced isoalphaacids, such a

composition containing added hop oil to improve dispersibility of thehop oil in water and wort, and such a

composition containing added hop extract to improve dispersibility ofthe hop extract in water and in wort.

Moreover, a process for producing a water-dispersible lipidic hopextract composition, comprising at least 10% by weight of free fattyacid substances derived from hops, as determined by A.O.C.S. Method5A-40, which is water-dispersible and, which is characterized increaseddispersibility, and availability of the hop aroma and flavor componentswhen said composition is combined with water or with wort, whichconsists essentially of admixing the hop aroma and flavor components ofa starting hop extract with an excess of alkali over that required toneutralize any alpha and beta acids present, and then optionaly removingany aqueous phase, thereby producing said lipidic hop extractcomposition, which is dispersible in water and wort, such a

process wherein the excess of alkali employed is greater than 1.5equivalents of alkali calculated on the amount of alpha and beta acidspresent in the starting hop extract, such a

process in which the starting hop extract is essentially free of alphaacids and isoalpha acids and in which sufficient alkali is employed toraise the pH of the mixture to at least about 13 and maintain the pHabove about 10, such a

process wherein the pH is maintained above 13, such a process includingthe step of adding isoalpha acids and/or reduced isoalpha acids into thefinal composition, such a

process including the step of adding hop oil into the final compositionto improve dispersibility of the hop oil in water and in wort, such a

process wherein hop extract is added into the final composition toimprove dispersibility of the hop extract in water and in wort, such a

process wherein the admixture is heated at a temperature above about 50°C. until the hop aroma and flavor components are dispersible in water,such a

process wherein the admixture is heated at a temperature above about 90°C., such a

process wherein a lower-aliphatic alcohol or polyol is employed to aidin the admixture of the alkali and the hop aroma and flavor components,such a

process wherein ethanol, glycerine, or propylene glycol is employed,such a

process wherein a wetting agent is employed to aid in the admixture ofthe alkali and the hop aroma and flavor components, such a

process in which the admixture of the hop aroma and flavor componentsand the alkali is facilitated by high-shear mixing, and such a

process in which the alkali is aqueous potassium hydroxide or sodiumhydroxide.

Further, a beer incorporating the readily-dispersible lipidic hopextract composition as defined in the foregoing, and a light-stable beerincorporating the readily-dispersible lipidic hop extract composition asdefined in the foregoing, which composition is essentially free of alphaand isoalpha acids, and finally

a beer incorporating a readily-dispersible lipidic hop extractcomposition as defined in the foregoing, which composition comprises hopessential oil as well as free fatty acid substances derived from hops.

THE INVENTION IN GENERAL

A new readily-dispersible water-dispersible and wort-dispersible lipidichop extract is disclosed. It may be used to improve the dispersibilityand utilization of hop essential oils in the brewing process,contributing enhanced hop aroma and flavor to the resulting beer. Thisnew lipidic form of extract is defined by containing readily-dispersiblehop-derived free fatty acid substances, preferably also by the absenceof non-isohumulone light-unstable substances and alpha, beta, andisoalpha acids, and by the presence of hop oil to impart a desired hoparoma and flavor to the finished beer. It is preferably free of alphaand beta acids, as well as derivatives thereof such as iso-alpha acids,when a light-stable beer is desired. It is therefore in such case alsosuitable for use in the brewing of light-stable beers.

DETAILED DESCRIPTION OF THE INVENTION

The following Examples are given to illustrate the present invention,but are not to be construed as limiting:

EXAMPLE 1

Preparation of Dispersible Lipidic Hop Extract from Whole Hop Extract

Fifty (50) grams of whole hop extract from liquid CO₂ extractioncontaining 50% alpha acids and 30% beta acids was added to 100 grams of45% potassium hydroxide in aqueous solution, which is 8 molarequivalents with relation to the alpha and beta acids. This mixture,with a pH of greater than 13, was heated at 100° C. for 8 hours. Theaqueous layer was then removed and set aside.

The organic lipidic layer, not including hop bitter acids (which wereremoved for the analysis), had a Free Fatty Acid value (as defined byA.O.C.S. Method 5A-40) of greater than 15% by weight and showedexcellent dispersibility in hot water up to concentrations of 10%. Theseaqueous dispersions had strong hop aromas.

This demonstrates that removal of the hop acids before alkali treatment,although preferable, is not essential if some degradation of the alphaacids can be tolerated. Such a dispersible lipidic extract, made from anextract containing alpha acids, is not suitable for a beer requiringlight stability, since residual light-unstable products of alpha acidsare present. It is not necessary to remove beta acids to achieve lightstability in beers made using the solubilized extract.

Prior art describes the removal of alpha acids from hops by treatment ofhop extract with about one molar equivalent of alkali to extract thealpha acids into water.

The current example uses an amount of alkali in excess of the sum ofequivalents of alpha and beta acids contained in the whole hop extractto treat the non-acidic resin with alkali in the presence of the hopacid salts. Treatment of the hop acids with an excess of alkali willcause degradation of the hop acids to produce humulinic acids and othercompounds and this is why more than about one molar equivalent, of thesum of alpha and beta acids, of alkali is not used in the prior art. Inpractice, when alpha and/or beta acids are present, a preferred molarequivalent of more than 1.5 times is used to make the presentdispersible lipidic hop extract. A large excess of base increases thebase-catalyzed reaction rate. The pH in any event should be greater thanabout 13.

Alpha and beta acids are commercially valuable materials used to makebittering extracts for the brewing industry. The preferred process forproducing the dispersible lipidic hop extract of the invention consistsof pretreatment of a hop extract with alkali to remove and collect thealpha and beta acids with subsequent treatment of the non-acidic lipidicextract with alkali to a pH greater than 13 to render the non-acidiclipidic extract dispersible. The less preferred process does not removethe alpha and beta acids before treatment.

EXAMPLE 2

Preparation of Dispersible Lipidic Hop Extract

A. Preparation of Non-Acidic Extract (Resin) Organic Layer

Ten thousand (10,000) grams of a commercial hop extract produced by CO₂extraction containing 50% alpha acids and 30% beta acids was treatedwith aqueous potassium hydroxide solution to remove the acids in theaqueous layer according to prior art procedure using one molarequivalent of base. The pH was about 13. The non-acidic lipidic resinwhich remained in the separated organic layer, 870 grams, was used forPart B of this example and for some of the following examples. It wasfree of alpha, beta, and isoalpha acids.

B. Preparation of Dispersible Free Fatty Acid Hop Extract

One hundred (100) grams of the foregoing non-acidic lipidic resin fromhops was mixed with 100 grams of 45% aqueous potassium hydroxide andheated at 95° C. for 10 hours with stirring. The pH was greater than 13.The aqueous layer was then removed and discarded. The residual hopextract was washed with distilled water and the aqueous layer againremoved. Alpha acids, iso-alpha acids, and beta acids werenon-detectable by HPLC. The Free Fatty Acid (FFA) value (A.O.C.S. Method5A-40) of this dispersible lipidic extract was 45% by weight in contrastto the starting non-acidic resin value which was 6.7% by weight.

The presence of at least 10%, preferably more than about twice thehop-derived free fatty acids (as defined and identified by this testmethod 5A-40) than in the untreated extract, and especially at leastabout 15% as measured by this test, is critical to the presentinvention. It is these undefined hop-derived FFA substances which makethe extract water-dispersible. In practice, levels of at least 20% andpreferably 30% to 60% are preferred.

Dispersibility was tested by adding 5 grams of the lipidic hop extractsto 100 grams of water to simulate wort conditions.

TABLE 1 Dispersibility of extract: dispersible lipidic non-acidic resinhop extract extract (FFA 6.7% by wt) (FFA 45% by wt) in cold water gummymixture milky dispersion with oil-all on surface in hot water gummymixture milky dispersion with oil-all on surface

The dispersible lipidic hop extract dispersed well in water and thedispersion persisted for more than four hours. In contrast, the startingnon-acidic resin floated to the top of the water and did not break up incold or hot water. The addition of 5 grams of dispersible hop extract to100 grams of water is in no sense a limit set on the dispersibility ofthe extract; improved dispersibility is also found to exist at all lowerusage levels which would be used in wort to produce an acceptable hopflavor level in beer, e.g., less than 0.05% and even as low as 0.001%,e.g., 0.005%, by weight of the dispersible hop extract.

In an alternate procedure, the alkali solution is added to the organiclayer in stages. The initial pH, after addition of a portion of thealkali, is greater than 13, but decreases with the saponification.Additional portions of alkali are then added to maintain the pH above 10and preferably above 13. The preferred procedure uses sufficient alkalito maintain the pH above 13 during treatment.

EXAMPLE 3

Use of Co-solvent

One hundred (100) grams of non-acidic resin, from the initial Part A ofExample 2, was mixed with 60 grams of 45% aqueous potassium hydroxideand 60 grams of ethanol. The pH was greater than 13. This mixture washeated to reflux, about 80° C., and stirred for 6 hours. Fifty (50)grams of water was then added and the aqueous layer removed anddiscarded. The hop extract was washed again with distilled water withaddition of phosphoric acid to lower the pH to 8. The water layer,containing phosphate and other salts, was then removed. Dispersibilitywas tested by addition of 5 grams of the resulting lipidic non-acidichop extract, which contained about 25% by weight FFA, to 100 grams ofwater.

TABLE 2 Dispersibility of Extracts: dispersible lipidic extractnon-acidic resin hop extract in cold water gummy mixture - milkydispersion not dispersible in hot water gummy mixture - milky dispersionnot dispersible

Other co-solvents, such as polyols, e.g., propylene glycol, glycerine,and other lower-aliphatic alcohols, can also be used in this process.

Other wetting agents, such as emulsifiers or edible soaps, can also beused to facilitate mixing of the starting hydrophobic, lipidicnon-acidic extract with aqueous alkali. For example, 50 grams ofnon-acidic resin, from the initial Part A of Example 2, mixed with 25grams of 45% aqueous hydroxide and 5 grams of glycerol mono-oleate gave,after heating for 8 hours and after removal of the aqueous layer, alipidic hop extract with excellent water dispersibility. The use ofemulsifiers and other organic materials which are not derived from hopsis, however, not preferred.

EXAMPLE 4

Added Hop Oil or Non-Acidic Resin

To 20 grams of disperible lipidic hop extract from Example 2 was added20 grams of hop oil. When 5 grams of this admixture was added to 100grams of hot water, a milky dispersion with no oil floating to thesurface was observed, showing that the disperible lipidic hop extract iscapable of carrying added hop oil into water and therefore into boilingwort in a brewery. Hop oil from various manufacturing methods can beused.

One hundred (100) grams of disperible hop extract from Example 2 Part Bwas blended with 100 grams of untreated, non-acidic extract. When 5grams of this blend, having a Free Fatty Acid value of 25% by weight,was added to 100 grams of hot water, a milky dispersion with no oilfloating to the surface was observed. This demonstrates the use of thedisperibility properties of the lipidic hop extract to improve thesolubility of untreated non-acidic resin.

EXAMPLE 5

Disperible Lipidic Hop Extract from Hexane Extraction

One hundred (100) grams of commercial hop extract, produced with the useof hexane as solvent, containing 48% alpha acids and 27% beta acids, wasmixed with an equal weight of water. 45% potassium hydroxide solutionwas then added, with stirring, until the pH was about 13. The waterlayer containing alpha acids and beta acids was removed.

The alpha and beta acid-free organic layer was washed with distilledwater and the aqueous layer removed.

The non-acidic extract (organic layer), which had a volume of about 15ml, was mixed with 12 ml of 45% potassium hydroxide and heated at 100°C. with stirring for 8 hours. The pH was greater than 13. The aqueouslayer was removed and the product washed once with 20 ml of distilledwater. Thirteen (13) grams of disperible lipidic hop extract, having aFFA value of 30% by weight, was produced. The starting non-acidic resinhad a FFA value of 4.7%.

Five (5) grams of the disperible lipidic hop extract formed a milkydispersion when added to 100 grams of water, showing that the productcan be made from hexane extracts as well as from carbon dioxide extractsof hops. The higher weight yield starting with hexane extract is aresult of the difference in extraction power of the solvents used and ofthe amount and composition of the non-acidic resins in the hops as wellas in the extract. At 25 grams of the disperible lipidic hop extract per100 grams of water, the extract was fairly dispersible, and at 10-15% byweight excellent dispersion was achieved. A milky dispersion wasobtained when less than 10 grams was added to 100 grams of water. Inbrewing, a 0.001% to 0.05% dispersion in wort can be made by directaddition of the disperible lipidic extract to wort or by pre-dilution inwater.

Twenty (20) grams of disperible lipidic hop extract was mixed with 116grams of untreated non-acidic resin. This mixture had an FFA value of10%. This mixture was only partially dispersible at 5% in cold waterwith some material floating to the surface. At 5% in hot water, themixture dispersed well. This mixture is, therefore, dispersible inboiling wort in a brewery application. A FFA value of 10% is accordinglythe practical lower limit for a disperible lipidic hop extract inpractice.

EXAMPLE 6

Use of Other Alkaline Solutions

To 100 grams of non-acidic extract from hops, made as in Example 2A, wasadded 100 grams of 10% aqueous sodium hydroxide. The pH was greater than13. This mixture was heated under reflux conditions at approximately100° C. for 12 hours. The mixture was then separated into two layers bycentrifugation and the aqueous layer was then removed and discarded. Theorganic non-acidic lipidic layer, containing 30% by weight of free fattyacid substances, showed excellent dispersibility in hot water at levelsup to 5% by weight. Other alkalis, such as lime, or alkaline salts suchas sodium phosphate, may be used in place of the sodium hydroxide.

EXAMPLE 7

Process Without Heating

To 100 grams of non-acidic extract from hops, made as in Example 2A, wasadded 100 grams of 45% aqueous potassium hydroxide to a pH greater than13. This mixture was vigorously stirred under high-shear conditions for18 hours at ambient temperature, about 25° C. The aqueous layer wasremoved and discarded. The organic layer containing 30% FFA by weightshowed excellent dispersibility in hot water at levels up to 5%.Although heating decreases treatment time and makes the mixture morefluid during treatment, treatment at ambient temperatures can also beused to produce the disperible lipidic hop extract. From a practicalstandpoint, treatment at temperatures between about 50° C. and 100° C.is preferred.

EXAMPLE 8

Application in Brewing

Two beers were brewed in pilot-scale equipment using either thenon-acidic extract of Example 2A or the disperible lipidic hop extractof Example 2B. Both beers were made with commercially available unhoppedmalt extracts to achieve 10.60 Plato. The worts were boiled for 55minutes with the hop extracts (non-acidic and non-acidic lipidicdisperible) added at 5 minutes before the end of boil. In each case theamount of hop extract added was 2.3 grams to 19,000 grams of wort.Identical amounts of commercial tetrahydroisoalpha acid were added toeach for bitterness. Hop essential oil content of the non-acidic extractand the lipidic disperible non-acidic hop extract were equivalent.

Fermentation and bottling procedures were equivalent. Both beers had afinal specific gravity of 1.03. The beers were compared by blind tastepanels using panelists experienced in sensory evaluation of beer.

TABLE 3 Sensory Results on Pilot Beers: Extract used Aroma Flavornon-acidic hop slight dry hop slightly hoppy, extract light floraldispersible floral, hoppy, strong hop, floral, lipidic non- herbalcedar-like acidic hop extract

The beer made with the readily-disperible lipidic non-acidic hop extracthad a distinctly stronger hop aroma and hop flavor than the beer madewith usual non-acidic extract. It is believed that this is due to thegreater dispersion and utilization of hop oil and other hop aromacomponents when the disperible lipidic extract is added to boiling wort.

Although the disperible lipidic hop extract was added near the end ofthe wort boil, part or all of the disperible lipidic hop extract can beadded at or near the beginning of the wort boil to counteract thetendency for overfoaming in the kettle. It is preferable that at leastpart of the disperible lipidic hop extract be added near the end of wortboil, or even after completion of the boiling period, to minimizeevaporative loss of the volatile hop oils therein.

The excellent dispersibility of the solubilized lipidic extract enablesits direct addition to the wort or predilution of the extract in waterto facilitate pumping of the diluted extract into the wort.

EXAMPLE 9

The beer made in Example 8 was bottled in clear flint bottles andexposed to 8 hours of cool-white fluorescent light in a cooler kept at5° C. There was no detectable mercaptan aroma, which would be producedfrom the presence of non-isohumulone light-unstable products such asalpha, beta, or isoalpha acids under such light exposure. This showsthat the solubilized lipidic non-acidic hop extract can be used toproduce aroma in a light-stable beer made with reduced (and thereforelight-stable) hop extracts, and that the beer will remain light stable.

Although the solubilized lipidic hop extract was added directly to theboiling wort in the kettle in Example 8, an alternate addition procedureis to disperse and dilute the extract in water before addition. Additioncan also be carried out later in the brewing process, such as after trubremoval or at the same stage as yeast addition.

Other applications of the solubilized lipidic hop extract to increasethe flavor and aroma content of a beer will be obvious to one skilled inthe art. The solubilized lipidic hop extract can be added late in thewort boil to improve the hop aroma of a beer hopped with hop cones orhop pellets.

If desired, the solubilized lipidic extract can be combined with hops ora hop acid such as humulone, isohumulone, dihydroisohumulone, ortetrahydroisohumulone and added at the kettle, thereby avoiding therequirement of post-fermentation bittering.

It is accordingly seen from the foregoing that a novel solubilizedlipidic hop extract has been provided, as well as a method for thepreparation thereof and a method for the utilization thereof inenhancing the flavor and aroma of beer produced therefrom, as well asbeer and light-stable beer produced therefrom, and whereby all of theother objects of the present invention have been attained.

It is to be understood that the invention is not to be limited to theexact details of operation, or to the exact compositions, methods,procedures, or embodiments shown and described, as obvious modificationsand equivalents will be apparent to one skilled in the art, and theinvention is therefore to be limited only by the full scope which can belegally accorded to the appended claims.

We claim:
 1. A lipidic hop extract composition, for imparting hop aromaand flavor to beer, containing hop essential oil and flavor and aromasubstances derived from hops, comprising at least 10% by weight of freefatty acids derived from hops by saponification of a non-acidic lipidicresin present in a hop extract, as determined by A.O.C.S. Method 5A-40,said composition is essentially free of alpha and isoalpha acids andwater-dispersible when said composition is combined with water or withwort.
 2. A composition of claim 1, essentially free of beta acids.
 3. Acomposition of claim 1, comprising free fatty acid substances derivedfrom hops in an amount of at least about 15% by weight of thecomposition.
 4. A composition of claim 3, wherein the free fatty acidsubstances are present in an amount of at least about 30% by weight ofthe composition.
 5. A composition of claim 4, wherein the free fattyacid substances are present in an amount between about 30% and 60% byweight of the composition.
 6. A composition of claim 1, containing addedreduced isoalpha acids.
 7. A composition of claim 1, containing addedhop oil.
 8. A composition of claim 1, containing added hop extract.